Jim Vorheis
      1 tb Unsalted butter

      2 tb Toasted fine bread crumbs,

           -approximately
           For the budin:
      2 c  Corn kernels*

    1/2 c  Milk

      5 tb Unsalted butter

      3    Eggs

      1 ts Sugar

      1 ts Sea salt, or to taste

  Heat the oven to 300 F.  Place a heavy baking sheet on the lower rack of
  the oven.  Butter a 1-quart baking or souffle dish and sprinkle with the
  bread crumbs.  Set aside.
  Put the corn and milk into a food processor and process for 10 to 15
  seconds or until reduced to a textured puree.  Beat the butter until creamy
  and gradually add the corn and the eggs, one by one, beating after each
  addition.  Add the sugar and salt.
  Pour the mixture into the prepared dish and bake until the mixture is
  firmly set and beginning to brown around the edges - about 35 minutes.
  Either serve from the dish or carefully unmold onto a serving dish.
  * Starchy field corn works best, ears of corn left intact that have been
  picked a few days earlier, for the starches to heighten, can be used.
  The Art of Mexican Cooking From the collection of Jim Vorheis